Growing up in the San Gabriel Valley, Chef Tin developed an affinity for worldwide flavors at an early age. Tin graduated from UCLA with a degree in Economics, and after dabbling in finance and an array of other industries, he traded excel sheets for baking sheets and enrolled in the California Academy of Culinary Arts.
His culinary career has taken him around the world and with internships and culinary positions with an array of restaurants and hotels. Tin served as the Executive Sous Chef at the acclaimed St. Regis Hotel and Resort in Monarch Beach, CA. During his five years with the resort, Tin worked in various capacities, ultimately as the executive sous chef in charge of eight chefs and four restaurants, and he helped build the team and culinary operations from the opening of the resort in 2001.
Prior to joining Abigaile, Tin served as Director of Culinary Operations at Sapphire in Laguna Beach where he oversaw all culinary needs for the restaurant, its adjacent gourmet shop, offsite caterings and five private culinary schools.
Join Chef Tin Vuong and the Little Sister team at the #LUCKYRICE18 “Breaking Bao Intergenerational Feast” on July 26th in Los Angeles.